Vanilla Plum Jam Recipes

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PLUM-VANILLA PRESERVES



Plum-Vanilla Preserves image

Provided by Food Network Kitchen

Time 2h5m

Yield 4 8-ounce jars

Number Of Ingredients 6

1 1/2 pounds firm-ripe plums, cut into 1-inch pieces (with skin)
2 1/4 cups sugar
2 vanilla beans, split lengthwise and halved crosswise
4 small cinnamon sticks
1 lemon
1 1/2 pounds firm-ripe plumcots or apricots, cut into 1-inch pieces (with skin)

Steps:

  • Start with our step-by-step canning how-to.
  • Put the plums, sugar, vanilla beans and cinnamon sticks in a large, wide saucepan. Squeeze the lemon juice through a strainer into the pan. Cook over medium-high heat, stirring occasionally, until the sugar dissolves and the mixture boils, about 10 minutes.
  • Reduce the heat to medium and continue to cook, stirring occasionally, until a candy or deep-fry thermometer registers 220 degrees F, about 30 minutes. (To be sure that the mixture has reached the gel point, spoon some onto a chilled plate and put in the freezer until cool. The liquid should set; if not, continue to cook and retest after a few more minutes.) Remove the pan from the heat and let cool 30 minutes.
  • Meanwhile, sterilize four 8-ounce canning jars and lids.
  • Return the plum mixture to medium-high heat. Bring to a boil, stirring, then add the plumcots. Reduce the heat to medium and simmer until the plumcots are tender, about 5 minutes. Discard the cinnamon sticks.
  • Fill the jars with the plum mixture, leaving 1/2 inch headspace, then seal and process.

PLUM VANILLA JAM



Plum Vanilla Jam image

Make this for our Yogurt-Plum Pie.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Yield Makes 1 3/4 cups

Number Of Ingredients 5

1 1/2 pounds red plums, halved, pitted, and coarsely chopped
1 1/2 cups sugar
3 (2 1/2 inches) lemon zest, plus 1 tablespoon fresh lemon juice
Pinch of salt
1/2 vanilla bean, seeds scraped and reserved

Steps:

  • Bring all ingredients to a boil in a large stockpot, mashing with a potato masher. Cook, stirring frequently, until mixture is the consistency of very thick honey, 5 to 10 minutes. Remove plum skin if desired. Discard vanilla bean and zest. Do not strain; jam should be chunky.

PLUM JAM



Plum Jam image

Traditional and delicious homemade jam.

Provided by DelightfulDines

Categories     Side Dish     Sauces and Condiments Recipes     Canning and Preserving Recipes     Jams and Jellies Recipes

Time 2h50m

Yield 128

Number Of Ingredients 6

4 ½ cups pitted, chopped plums
½ cup water
7 ½ cups white sugar
½ teaspoon butter
1 (1.75 ounce) package powdered fruit pectin
8 half-pint canning jars with lids and rings

Steps:

  • Place the plums and water into a large pot, and bring to a boil. Reduce heat to medium-low, cover, and simmer for 5 minutes. Stir in the sugar, and add butter to reduce foaming, if needed. Bring the mixture to a full, rolling boil over high heat, stirring constantly, and then mix in the pectin quickly. Return the jam to a full boil, and boil for 1 minute, stirring constantly. Remove from heat, and skim off and discard any foam.
  • Sterilize the jars and lids in boiling water for at least 5 minutes. Pack the plum jam into the hot, sterilized jars, filling the jars to within 1/8 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
  • Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2 inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 10 minutes.
  • Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area. Refrigerate opened jars for up to 3 weeks.

Nutrition Facts : Calories 48.2 calories, Carbohydrate 12.4 g, Fiber 0.1 g, Sodium 0.1 mg, Sugar 12.3 g

PLUM VANILLA JAM



Plum Vanilla Jam image

Make and share this Plum Vanilla Jam recipe from Food.com.

Provided by AmandaInOz

Categories     Jellies

Time 25m

Yield 1 3/4 cups

Number Of Ingredients 6

1 1/2 lbs red plums, halved, pitted and coarsely chopped
1 1/2 cups sugar
2 1/2 inches lemon zest (3 strips)
1 tablespoon fresh lemon juice
1 pinch salt
1/2 vanilla bean, seeds scraped and reserved

Steps:

  • Bring all ingredients to a boil in a large pot, mashing with a potato masher.
  • Cook, stirring frequently, until mixture is the consistency of very thick honey, about 5 to 10 minutes.
  • Remove plum skin if desired. Discard vanilla bean and zest. Do not strain; jam should be chunky.
  • Refrigerate in an airtight container up to 1 month.

Nutrition Facts : Calories 844.5, Fat 1.1, SaturatedFat 0.1, Sodium 88.7, Carbohydrate 216.6, Fiber 5.5, Sugar 210.1, Protein 2.8

VANILLA PLUM JAM



Vanilla Plum Jam image

This Gluten Free Plum Jam is a great way to make use of those sour plums growing on tree in your neighborhood at the end of the Summer season. More information about this recipe and more at www.elanaspantry.com

Provided by Elanas Pantry

Categories     Vegan

Time 45m

Yield 1 jar, 4-6 serving(s)

Number Of Ingredients 6

4 cups plums, pitted and halved
1/2 cup agave nectar
1 tablespoon arrowroot
1 tablespoon water
10 drops stevia
1 vanilla bean

Steps:

  • In a large covered saucepan, bring plums, agave and vanilla bean to a boil.
  • Lower heat, uncover pot and simmer 15 minutes, until plums are dissolved (though skins will remain).
  • Cook 10 more minutes to reduce mixture, then stir in stevia.
  • Remove vanilla bean, place plum mixture in blender and puree on highest setting.
  • Transfer mixture back to pot and reheat on stove.
  • In a small bowl, combine arrowroot powder and 1 tablespoon water to make a slurry.
  • Bring plum mixture to a boil, then add arrowroot slurry, stirring continuously, until incorporated.
  • Remove from heat, cool and transfer to mason jars.
  • Store in refrigerator for up to one week.

Nutrition Facts : Calories 83, Fat 0.5, Sodium 0.1, Carbohydrate 20.6, Fiber 2.4, Sugar 16.4, Protein 1.2

EASY PLUM JAM



Easy plum jam image

This delicately cinnamon-spiced jam is a gorgeous way to preserve the taste of autumn fruits - delicious spread on hot buttered toast or teacakes

Provided by Jane Hornby

Categories     Condiment, Snack

Time 1h

Yield Makes 3 x 450ml jars

Number Of Ingredients 6

2kg plums, stoned and roughly chopped
2kg white granulated sugar
2 tsp ground cinnamon
1 tbsp lemon juice
3 cinnamon sticks (optional)
knob of butter

Steps:

  • Sterilise the jars and any other equipment before you start (see tip). Put a couple of saucers in the freezer, as you'll need these for testing whether the jam is ready later (or use a sugar thermometer). Put the plums in a preserving pan and add 200ml water. Bring to a simmer, and cook for about 10 mins until the plums are tender but not falling apart. Add the sugar, ground cinnamon and lemon juice, then let the sugar dissolve slowly, without boiling. This will take about 10 mins.
  • Increase the heat and bring the jam to a full rolling boil. After about 5 mins, spoon a little jam onto a cold saucer. Wait a few seconds, then push the jam with your fingertip. If it wrinkles, the jam is ready. If not, cook for a few mins more and test again, with another cold saucer. If you have a sugar thermometer, it will read 105C when ready.
  • Take the jam off the heat and add the cinnamon sticks (if using) and the knob of butter. The cinnamon will look pretty in the jars and the butter will disperse any scum. Let the jam cool for 15 mins, which will prevent the lumps of fruit sinking to the bottom of the jars. Ladle into hot jars, seal and leave to cool. Will keep for 1 year in a cool, dark place. Chill once opened.

Nutrition Facts : Calories 35 calories, Carbohydrate 9 grams carbohydrates, Sugar 9 grams sugar

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